The increasing demand for renewable energy has intensified research on lignocellulosic biomass pyrolysis as a versatile route for sustainable energy and resource recovery. This study provides a comparative overview of main pyrolysis regimes (slow, intermediate, fast, and flash), emphasizing operational parameters, typical product yields, and technological readiness levels (TRLs). Reactor configurations, including fixed-bed, fluidized-bed, rotary kiln, auger, and microwave-assisted systems, are analyzed in terms of design, advantages, limitations, and TRL status. Key process parameters, such as temperature, heating rate, vapor residence time, reaction atmosphere, and catalyst type, critically influence the yields and properties of biochar, bio-oil, and syngas. Increased temperatures and fast heating rates favor liquid and gas production, whereas lower temperatures and longer residence times enhance biochar yield and carbon content. CO₂ and H₂O atmospheres modify product distribution, with CO₂ increasing gas formation and biochar surface area and steam enhancing bio-oil yield at the expense of solid carbon. Catalytic pyrolysis improves selectivity toward target products, though trade-offs exist between char and oil yields depending on feedstock and catalyst choice. These insights underscore the interdependent effects of process parameters and reactor design, highlighting opportunities for optimizing pyrolysis pathways for energy recovery, material valorization, and sustainable bioeconomy applications.

In the context of increasing pressure regarding the sustainable utilization of food waste in a circular economy, one of the trends is their biological transformation, through anaerobic digestion, into biogas as a renewable source of energy. We presented the physical-chemical properties of the main categories of food waste from different sources: dairy, meat, and poultry, fish, fruit and vegetable, cereal and bakery, brewing and winery industries, and others. Due to the high organic load, the presence of a multitude of nutrients, and an insignificant amount of inhibitors, food waste can be successfully used in the biogas production process in co-digestion with other materials. Physical (mechanical and thermal), chemical (alkali, acid, and oxidative), and biological (enzymatic, bacterial, and fungal) techniques have been widely used for pretreatment of different substrate types, including food waste. These pretreatments facilitate the degradation of pretreated food waste during anaerobic digestion and thus lead to an enhancement in biogas production. The purpose of this study is to review the situation of food waste generated in the food industry and to formulate the main trends of progress in the use of this waste in the anaerobic digestion process.

In this paper, the latest research in the field of anaerobic co-digestion related to the advantages of using different mixtures of substrates on the performance of the process and increasing its efficiency is reviewed. The main aspects presented in this review refer to the study of the most commonly used types of substrates, highlighting their characteristics, the diversity of microbial communities involved in the production of biogas, the applied pretreatments, and the possibility of obtaining an improved digestate as a secondary product. The main types of substrates used in anaerobic co-digestion are food waste, sewage sludge, animal manure, lignocellulosic biomass, algae, fats, oils, and greases. The data from the studied works demonstrated that the anaerobic co-digestion process improves the carbon/nitrogen ratio and nutrient balance, increases the process stability, and diminishes the concentration of toxic inhibitors. At the same time, the use of appropriate mixtures of substrates leads to an increase in the diversity of microbial communities, among which synergistic relationships are established that ultimately favor the growth of the methanogenic potential. Finally, based on the research results found, one of the main trends is the need to adapt technology to the type of substrate and the industry.

Gasification of municipal solid waste and other biogenic residues (e.g., biomass and biowaste) is increasingly recognized as a promising thermochemical pathway for converting non-recyclable fractions into valuable energy carriers, with applications in electricity generation, district heating, hydrogen production, and synthetic fuels. This paper provides a comprehensive analysis of major gasification technologies, including fixed bed, fluidized bed, entrained flow, plasma, supercritical water, microwave-assisted, high-temperature steam, and rotary kiln systems. Key aspects such as feedstock compatibility, operating parameters, technology readiness level, and integration within circular economy frameworks are critically evaluated. A comparative assessment of incineration and pyrolysis highlights the environmental and energetic advantages of gasification. The valorization pathways for main product (syngas) and by-products (syngas, ash, tar, and biochar) are also explored, emphasizing their reuse in environmental, agricultural, and industrial applications. Despite progress, large-scale adoption in Europe is constrained by economic, legislative, and technical barriers. Future research should prioritize scaling emerging systems, optimizing by-product recovery, and improving integration with carbon capture and circular energy infrastructures. Supported by recent European policy frameworks, gasification is positioned to play a key role in sustainable waste-to-energy strategies, biomass valorization, and the transition to a low-emission economy.

The accumulation of waste and toxic compounds has become increasingly harmful to the environment and human health. In this context, the use of laccases has become a focus of interest, due to the properties of these versatile enzymes: low substrate specificity, and water formation as a non-toxic end product. Thus, we begin our study with a general overview of the importance of laccase for the environment and industry, starting with the sources of laccases (plant, bacterial and fungal laccases), the structure and mechanism of laccases, microbial biosynthesis, and the immobilization of laccases. Then, we continue with an overview of agro-waste treatment by laccases wherein we observe the importance of laccases for the biodisponibilization of substrates and the biodegradation of agro-industrial byproducts; we then show some aspects regarding the degradation of xenobiotic compounds, dyes, and pharmaceutical products. The objective of this research is to emphasize and fully investigate the effects of laccase action on the decomposition of lignocellulosic materials and on the removal of harmful compounds from soil and water, in order to provide a sustainable solution to reducing environmental pollution.

Edible mushrooms represent great promise for the future of food and medicine due to their excellent nutritional, functional, and therapeutic properties. Macrofungi synthesize numerous bioactive compounds, among which proteins stand out for their remarkable diversity, both in terms of structure and their nutritional and functional roles. Fungi from the phylum Basidiomycota have a high protein content, characterized by a complete and balanced amino acid composition. Proteins and peptides from mushrooms have both nutritional and functional roles, with numerous health benefits, such as antimicrobial, antiviral, antioxidant, anticancer, hypotensive, angiotensin-converting enzyme (ACE) inhibition, immunomodulatory, and enzymatic activities. Functional proteins include lectins, immunomodulatory proteins, enzymes (laccase, cellulase, ribonuclease), enzyme inhibitors, ribosome-inactivating proteins, and hydrophobins. In addition to traditional cultivation, mushrooms can be grown as mycelium on solid substrates or in submerged culture, followed by protein separation and extraction. The main trends in protein biosynthesis from Basidiomycota involve both improving the properties of the producing strains and optimizing the cultivation methods in submerged culture and on solid substrates. Moreover, new techniques in the fields of genomics, proteomics, and metabolomics will enable increasingly promising results. This paper provides a systematic overview of the types and properties of proteins from edible mushrooms, with a focus on the main beneficial effects of their consumption.